2zucchinicut into ribbons using a vegetable peeler
Sea salt and fresh ground pepperto taste
Heat the oil in a large saucepan or Dutch oven. Add the onion, celery, and garlic and cook until softened. Add the beef and cook until no longer pink in the center. Add the Italian seasoning, and crushed tomatoes and bring to a boil. Reduce to a simmer and add the tomato paste. Cook over low heat for about and hour until sauce is reduced and thickened. Add a little water if it gets too thick.
Stir in the cream before serving. Sauté the noodles in a little bit of olive oil for about a minute and top with the sauce.
Amount Per Serving
Calories 513Calories from Fat 239
% Daily Value*
Saturated Fat 8.3g52%
* Percent Daily Values are based on a 2000 calorie diet.